Our Summer 2016 Edition

Last Updated August 04, 2016
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Edible Cape Cod Summer 2016 Issue 49 Cover

Grist for the Mill

One of the nicest perks of being a member of the community of 90+ Edible publishers is that we all mail copies of our magazines to each other. It’s a great way to learn about the local food scene around North America (there are three Edibles in Canada!) and to get ideas for future stories. I’ve always been intrigued by the special focus issues some of them put out—Beverages, Cooks, Women Chefs—but have never been disciplined enough to come up with sufficient content for a single topic. As a result, no discernable theme ever emerges in these pages. But I like our hodge-podge approach to editorial.

In this issue, for instance, we take you from a farm-to-table wedding in Truro to summer camp in Yarmouth Port. We visit a sweet mom-and-pop farm stand in Mashpee and forage in Veronica Worthington’s greenhouse for a native American edible that she promises you’ll be craving once you find it in your own backyard. We pull up a barstool at restaurants up and down the Cape and sample original gin cocktails made with the latest small-batch spirit from Truro Vineyards, and we participate in a blind taste test of locally-made vanilla ice cream. There are also some great recipes for frozen treats accompanied by mouthwatering photos from Edible Rhody contributor Christine Chitnis. It’s been a fun issue to pull together, to say the least.

On a more serious note, regular contributor Michelle Koch shares some sobering statistics about childhood hunger on the Cape. At the time of year when many visitors are enjoying our glorious seafood, thousands of local children are going hungry without the benefit of the hot lunch program they enjoy during the school year. Her article on the Food For Kids program will make you want to roll up your sleeves and pitch in (or at least write a check). New contributor Marie McHugh writes about how Debbie DeMaria capitalized an old family recipe to build a business that funds a non-profit created to honor her son’s memory. And we welcome back Gabrielle Stommel, a fisherman’s daughter from Woods Hole, who shares a story of her personal struggles as a fish broker in New York City. There’s something for everyone in this issue.

If you are like us (and we suspect most people), you have a favorite haunt when you’re craving clam chowder, a burger, or a Bloody Mary. Several years ago Misaki in Hyannis became our go-to place for sushi. The deal was sealed when we ran into our fishmonger picking up take-out one evening. We reasoned that if the fish is fresh enough for Ralph, it’s fresh enough for us. We love sitting at the sushi bar and watching the Misaki chefs do their magic. It takes years for a sushi chef to work the counter, after one has first mastered the art of cooking rice and learning to slice and form different fish species for nigiri. Although we’ve been dining there for years, we learned a lot about Misaki from Elise Hugus’ Through the Pass feature. That, in a nutshell, is what we at Edible Cape Cod try to do with each issue: educate as well as entertain our readers.

Oysterville Vodka

Necessity is indeed the mother of invention. When Charlotte Canzano’s fiancé received a shocking cancer diagnosis, they realized it was...

GoodFellas Gelateria

The goodfellas in Dennis call gelato the new American ice cream. Dating back to fifteenth century Rome, this cool, creamy, concoction is a...

Flowers by Mary

“Twenty years ago I wondered why someone wasn’t doing for flowers what the Food Network was doing for food,” says Mary Garrett. “Till then...

Putting Woods Hole on the Culinary Map

Situated at the crosscurrents of science and sailing culture, Woods Hole is a natural dining destination. But for years, the restaurant...

Longnook Meadows Farm-to-Table Wedding

In early September 2015, Longnook Meadows Farm in Truro took a break from the usual routine of supplying organic vegetables to local...

Loving Lunches

F4K Feeds Hunger & Minds “I saw hungry kids here and I wanted to help,” says Ruth Campbell, Program Director of Food for Kids (F4K)....

The Transformation of a Chef

For many years, when he was a restaurant chef, Thomas Stark was at work long after the stars came out, well past the hour when many of us...

The Story of DD’s Dressing

The Recipe that Fuels a Foundation When you first meet Debbie DeMaria, founder and owner of DD’s Dressing, you’ll immediately be struck by...

Here's the Scoop: Cape Cod's Ice Cream Shops

Nobody’s done a scientific survey, but we don’t think we’re going out on a limb to say that Cape Cod is one of the world’s top ice cream destinations. Come visit, and you go to the beach, you...

Sprout Farm Takes Off

Just off the beaten path, along the treelined winding roads south of Route 28 in Mashpee, a treasure of a farm stand awaits discovery...

Shaken & Stirred

The Dry Line Gin Cocktail Competition When the Roberts family bought Truro Vineyards in 2007, there was excitement in the air, and for...

Every Fish has a Story

Back in the early 90s I became an eight-year-old food-business entrepreneur in Woods Hole. Every Saturday morning I would semi-reluctantly...

Misaki Sushi

Through the Pass If we hadn’t been looking for it, we would have missed it completely. Hidden on the side of a nondescript complex on...

Wild Food: Miner’s Lettuce

Farmgirl Confidential A delicious late winter alternative to nothing, miner’s lettuce (Claytonia perfoliata) is the iceberg lettuce of...

The Lobster & Artichoke Dip at Pearl

This Last Bite is a shout-out to all the summer visitors out there from Edible Cape Cod Headquarters—because we know what you love about...
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